I know I’ve talked about this before, but Andrew really loves asparagus. Up to this point, Will hasn’t really cared for it -- but the recipe I’m sharing today is the one that made him an asparagus convert. He took a bite and his eyes literally lit up as he told me, "Hey Mommy, I like this! I like asparagus!"
Honestly, it would be really, really hard not to like this meal. My friend Sarah has never steered me wrong, and this recipe definitely delivers. It has such a perfect balance of sweetness and spice, and the flavor of the ground pork works perfectly with the asparagus and the sauce. I adapted the recipe slightly based on what I had on hand, and I was so happy with how this dinner turned out. This was a no-leftover night, which is always a sign of a great meal!
Sweet and Spicy Pork and Asparagus Stir Fry
adapted from A Taste of Home Cooking
3 tablespoons soy sauce
1 tablespoon chicken stock
2 teaspoons cornstarch
1 pound ground pork
3 teaspoons Asian sesame oil, divided
2 tablespoons olive oil, divided
1 bunch thin to medium asparagus, trimmed, cut diagonal into 1/2-inch pieces
1 jalapeno, minced with seeds
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
1 tablespoon rice vinegar
2 green onions, thinly sliced on diagonal
Salt and pepper
1. In a medium bowl, whisk together the soy sauce, chicken stock, and cornstarch. Add the pork and toss to blend.
2. Heat 2 teaspoons of the sesame oil and 1 tablespoon of the olive oil in a heavy large wok or deep skillet over high heat. Add asparagus, jalapeno, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.
3. Add remaining 1 teaspoon sesame oil and 1 tablespoon olive oil to wok. Add pork mixture and stir-fry until browned, using wooden spoon to break up pork into small pieces, 2 to 3 minutes.
4. Return asparagus mixture to wok. Add honey and rice vinegar. Stir-fry until pork is cooked through, about 2 minutes. Add water by tablespoonfuls if it becomes too dry. Add green onions; toss to incorporate. Season to taste with salt and freshly ground black pepper. Serve over steamed rice.